Thai cuisine · Salads & Mezze

Nam Tok Gai Yang

Isaan salad of sliced grilled chicken with toasted rice powder, lime, chili and plenty of mint.

Ingredients · for 4 servings

• 600 g boneless chicken thigh fillet
• 2 tbsp jasmine rice (raw, for toasted rice powder)
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 2 tsp chili flakes
• 3 shallots
• 4 spring onions
• 1 bunch mint
• 1/2 bunch cilantro
• 1 tbsp vegetable oil

Instructions

1. Flatten the chicken thigh fillets, rub with 1 tbsp fish sauce and the oil and let sit at room temperature for 20 min.
2. Toast the raw jasmine rice in a dry pan over medium heat for 6-8 min, shaking constantly, until golden brown and nutty, then pound in a mortar into a coarse powder.
3. Grill the meat on a hot grill or in a grill pan for 5-6 min per side until the skin shows dark grill marks and the juices run clear, then rest for 5 min.
4. Cut the shallots into fine strips, the spring onions into 2 cm pieces, and pick the mint and cilantro leaves.
5. Stir together lime juice, remaining fish sauce, palm sugar and chili flakes in a large bowl until the sugar dissolves.
6. Slice the meat across the grain into thin strips, toss while still lukewarm with shallots, spring onions and herbs in the dressing, finally fold in the toasted rice powder and serve immediately.